Chicken

Chicken Souvlaki

One of our favorite Greek restaurants makes the BEST Chicken Souvlaki

In fact, I believe it’s the only dinner I’ve ever ordered off the menu

So, I think I’ve had this dish enough times to successfully re-create it in my own kitchen.  It’s very simple and great for a crowd or party

The delicious flavor in this recipe comes from the lemony, garlic marinade

Plan ahead when making Chicken Souvlaki, you’ll want to marinate this at least 2 hours and up to overnight

I’m using 2 1/2 pounds of boneless, skinless chicken breasts that have been trimmed and cut into 1″ cubes.  Try to cut all of the pieces as uniform as possible so they cook evenly

The marinade contains  1/3 cup of olive oil, 2 tablespoons of fresh oregano, the zest and juice of a whole lemon, 2 grated garlic cloves and about a teaspoon each of kosher salt and black pepper

My family of four can demolish the entire 2 1/2 pounds of chicken in one sitting, so if you’re cooking for a crowd, you’ll need to double or triple this recipe

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A trick I picked up somewhere along the line when marinating ingredients, is to place the gallon baggie in a deep bowl first, then add in your ingredients.  Less spillage in the village

Add all marinade ingredients in with the chicken

Press the air out of the ziplock and place in fridge to marinate at least two hours prior to cooking or even better overnight

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Drain the marinade from the chicken and thread the chunks onto skewers

Note – if you are using wooden skewers, soak them at least 30 minutes prior in water so they don’t burn while grilling

Another note – if you are using a grill pan indoors, see directions below

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Place chicken skewers onto grill preheated to 375 degrees F (Medium)

Grill chicken for about 3 – 3 1/2 minutes and flip.  Cook for another 3 – 3 1/2 minutes or until each piece is cooked through

Remove to a platter or bowl until  all batches are cooked; re-season with kosher salt and black pepper if necessary

You can serve this chicken alongside Greek Style Pasta or with pitas, feta & Tzatziki Sauce like we’ve done here

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Enjoy!

Simply Sundays! ~ Chicken Souvlaki

  • Servings: 4-6
  • Time: 10 prep, 2+ marinate, 20 cook
  • Difficulty: Easy
  • Print

Ingredients

1 1/2 pounds boneless, skinless chicken

Juice & zest of one lemon

1/3 cup olive oil

2 garlic cloves, grated

2 tablespoons fresh oregano

1 teaspoon each kosher salt & black pepper + more to taste

Olive oil for cooking

Directions

Trim & cut 2 1/2 pounds of boneless, skinless chicken breasts into 1″ cubes.

Zest and juice a whole lemon, grate 2 whole garlic cloves and add to gallon ziplock bag along with 1/3 cup of olive oil, 2 tablespoons of fresh oregano, the boneless chicken chunks & a teaspoon each of kosher salt and black pepper

Marinate at least 2 hours or overnight.  Strain the marinade from the chicken

Put the chicken chunks onto skewers;  pre-heat grill, lightly oil and grill Souvlaki on medium over direct heat for 3 – 3 1/2 minutes per side.  Remove to a platter or bowl until  all chicken skewers are cooked; re-season with kosher salt and black pepper if necessary

Grill Pan:

Lightly oil a grill pan & heat over medium high heat.  Spread the chicken chunks out onto the pan, being careful not to overcrowd.  You’ll need to cook in a few batches

Sear chicken chunks for about 3 – 3 1/2 minutes and flip.  Cook for another 3 – 3 1/2 minutes or until each piece is cooked through

Remove to a platter or bowl until  all batches are cooked; re-season with kosher salt and black pepper if necessary

Tools used to make this recipe

Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout

Wilton Recipe Right 3 Piece Cookie Pan Set

© Simply Sundays 2016
All rights reserved

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